Baked Ziti and Summer Veggies

Recipe Rating:	1 Rating5
Categories:	Pasta, Italian, Other Main Dishes, For Kids, Vegetarian, Healthy
Keywords:	squash, zucchini, vegetables
Serves:	4-5
Prep Time:	20 Min
Cook Time:	15 Min

Ingredients

4 oz	uncooked ziti pasta
1 Tbsp	olive oil
2 c	chopped yellow squash
1 c	chopped zucchini
1/2 c	chopped onion
2 clove	garlic, minced
1 c	part-skim mozzarella cheese
2 Tbsp	chopped fresh basil (can substitute dry)
2 tsp	chopped fresh oregano (can substitute dry)
3/4 tsp	salt
1/8 tsp	crushed red pepper (i left this out because of my kids)
1/4 c	part-skim ricotta cheese
1	large egg, slightly beaten
	cooking spray
2 c	chopped tomato

Pinched by JaneNettoGrannyGoodCooker, and 94 more.

Kelli Thomas

Lightly Salted

Ralston, NE (pop. 5,943)

kelli1

Member Since Jun 2011

Kelli's Notes:

Wondering what to do with all your summer veggies? This casserole dish is the ticket! Stumbled across this one on the internet. It was delicious. I used a little more pasta and cheese than what the recipe called for because I knew my kiddos would probably pick out the pasta.

Baked as is: 301 calories, 12.1 grams fat, 4.1 grams fiber, 32.8 gram carbs

Directions

Cook pasta according to package directions, drain when cooked. Preheat oven to 400.

Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.

Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.